The Food Remedy - Ginger

GINGER 

Scented, strong and spicy, ginger adds a special flavor and zest to dishes from warming teas to cakes right through to stir fries. The health properties of ginger are vast and widely researched.  Ginger is available in various forms including whole fresh roots, dried roots, powdered ginger, crystallised ginger and pickled ginger.  The root, is the part of the plant most widely used in alternative forms of medicine, is rich in volatile oils that contain the active component gingerol.

Ginger has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions

Ginger also contains very potent anti-inflammatory compounds called gingerols. These substances are believed to explain why so many people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly as it appears to reduce inflammation in a similar way to aspirin and ibuprofen . Gingerols inhibit the formation of inflammatory cytokines; chemical messengers of the immune system. It is also a valuable source of pain relief for those who suffer from menstrual pain, headaches, and other inflammatory diseases.

Ginger is a thermogenic substance with beneficial impacts on metabolism and fat storage

Ginger contains chromium, magnesium and zinc which can help to improve blood flow and assist in the maintenance of normal blood circulation, as well as help prevent chills, fever, and excessive sweat. As well as encourage increased and prolonged erectile function!

Ginger improves the absorption and stimulation of essential nutrients in the body. It does this by stimulating gastric and pancreatic enzyme secretion.

How to peal ginger.

Hold a piece of ginger root firmly in one hand and the bowl of a metal spoon firmly in the other hand. Scrape the edge of the spoon against the ginger to peel off the skin. Work your way around the ginger root, peeling only as much as you think you will use.

Always store ginger with the peel on as it lasts longer.

Delicious and Nutritious Pumpkin Soup

Ingredients

• 2 tbsp Lucy Bees Raw, Virgin coconut butter
• 2 onions, finely chopped
• 1kg pumpkins or squash, peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 200ml of full fat Coconut milk
• handful of pumpkin seed

Method

1. Heat 2tbsp of coconut butter in a saucepan, add 2 finely chopped onions cook for 5 mins, until soft but not coloured.
2. Add pumpkin, then carry on cooking for 8 mins, stirring occasionally until pumpkin starts to soften
3. Add the stock and season with mixed herbs and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
4. Add the coconut milk into the pan, bring back to the boil, then purée with a hand blender.
5. When the soup is ready top with pumpkin seeds

The soup can be frozen for up to 2 months.

Food remedies

Pumpkin is a great source of beta-carotene, which helps protects the body from damaging molecules called free radicals. Free radicals damage cells through a process known as oxidation. Over time, this damage could lead to a number of chronic illnesses. There is evidence that eating more antioxidants foods helps boost your immune system, protect against free radicals, and may lower your risk of heart disease

Pumkin in rich in B-complex and minerals like copper, calcium, potassium & phosphorus good source of dietary fiber & mono-unsaturated fatty acids

Pumpkin seeds are an excellent source of tryptophan is converted by the body into the feel-good neurotransmitter serotonin. The body cannot produce tryptophan so we need to get enough through our diets, if we don’t we could suffer from a deficiency leading to low serotonin levels which are associated with mood disorders, anxiety and carbohydrate cravings.

Both Coconut and Pumkin have anti-inflammatory anti-fungal & anti-parasitic properties.

The Food Remedy - Beetroot

Beetroot is a delicious root vegetable with dark, purple skin and pinky purple flesh. It sweet flavours and vivacious colour offers itself to both sweet and savoury dishes. It can be eaten you raw, by simply peel with a potato peeler and grate into a salad or my favourite way it using a spiralizer which turns into pretty ribbons. It can also be cooked in boiling water this usually takes around 15 minutes, or roasted at 180ºC until soft.

Since Roman times, beetroot has been viewed as an aphrodisiac. It has a 'medium' Glycaemic Index of 64 and a an extremely low GL of 2.9 which means it’s converted into sugars very slowly which helps to keep blood sugar levels stable keeping you in the health promoting zone.

One study by Wake Forest University in North Carolina, USA found that the high content of nitrates in beetroot may help fight the progression of dementia as nitric oxide in the blood, produced by the nitrates in beetroot, helps increase blood flow to the brain. Beetroot’s folic acid may also play a part as studies suggest it can help protect against Alzheimer’s and dementia.

Folic acid is also essential for normal tissue growth and is crucial to the development of a baby’s spinal cord during the first three months of pregnancy as it helps prevent spinal cord defects such as spina bifida. Making beetroot a great food for expand mums to be munching on in the first few weeks of pregnancy.

Beetroot contains soluble fibre, which has also been shown to have cholesterol lowering competencies. It also contains carotenoids and flavonoids, which help prevent LDL or ‘bad’ cholesterol from being oxidised and deposited in the arteries.

Raw beetroot should have their stalks fresh, not wilting and roots nice and firm and intact.